Saturday, April 4, 2009

Lemon Ice Box Pie

This recipe comes from my friend, Shelley. It's a wonderful dessert on a hot day!

1 8" Nilla waters crumb pie shell, chilled
1/2 cups lemon juice
1 tsp grated lemon rind or 1/4 tsp lemon extract
1 can sweetened condensed milk
2 eggs, separated
1/4 tsp, cream of tartar
4 T. sugar

Combine lemon juice and grated lemon rind or extract. Gradually stir in in condensed milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust. In a separate bowl, add cream or tartar to egg whites. Beat until stiff enough to hold a peak, approximately 5-7 minutes. Then add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling. Bake at 325 degrees for approximately 15 minutes. Peak of meringue should be golden brown. Cool. Refrigerate for 3-4 hours.

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